LENTILS WITH CHORIZO, GREENS AND YELLOW RICE
Interpretations of beans and rice - a humble, hearty, filling and delicious meal - are found throughout the world, made with various types of dried bean (sometimes called peas). In many versions, the cooked rice and beans are folded together in the pot. Others, like this one, serve the rice on the side. Here, lentils are cooked Spanish-style, with chorizo and greens for a thick stew. If you want it to be soupier, thin it with a little water or broth, and feel free to omit the sausage to make it vegetarian.
Provided by David Tanis
Categories dinner, lunch, beans, grains and rice, main course
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Make the lentils: Put 2 tablespoons olive oil in a heavy-bottomed soup pot or Dutch oven over medium-high heat. When hot, add onion, stir to coat with oil, and season well with salt and pepper. Cook, stirring, until softened and beginning to brown, about 5 minutes.
- Lower heat to medium, add chorizo and continue to cook mixture until chorizo has browned a bit. Add cumin, garlic and pimentón, and stir to combine.
- Add lentils to pot and pour in 6 cups water. Cover and bring to a boil over high heat, add 1 teaspoon salt, then turn down to a low simmer. Keep pot covered with lid ajar, and simmer gently, stirring occasionally, for 45 minutes, until well cooked and porridgelike. (Add a small amount of water to loosen slightly if necessary.)
- Add the chard, pushing down to help it wilt. Put on lid and cook 15 minutes more until chard is well cooked. Stir to combine with lentils.
- Meanwhile, cook the rice: Rinse rice well in a bowl of cold water until water runs clear, then drain. Put 2 tablespoons olive oil in a 2-quart saucepan over medium-high heat.
- Add onion and cook, stirring, until softened and starting to color, 3 to 4 minutes. Add rice and stir to coat. Add cinnamon, cloves, turmeric, salt and 2 1/2 cups water. Bring to a boil, then turn heat to very low. Cook for 15 minutes, then turn it off and leave to steam with the lid on for up to 30 minutes.
- To serve, put a large ladle of stewed lentils in a low wide soup bowl and place a large spoonful of rice next to it. Sprinkle with scallions.
Nutrition Facts : @context http, Calories 557, UnsaturatedFat 11 grams, Carbohydrate 83 grams, Fat 15 grams, Fiber 10 grams, Protein 25 grams, SaturatedFat 3 grams, Sodium 705 milligrams, Sugar 5 grams, TransFat 0 grams
LENTIL SOUP WITH CHORIZO & RICE
This hearthy soup is very popular in my country, Chile; where the cold days of winter call for warm, filling dishes. It's usually served as a main dish ganished with either chopped cilantro & crumbled hard boiled eggs or grated parmesan cheese.
Provided by marceladns
Categories Lentil
Time 50m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Boil lentils in 4 cups of water (or chicken stock), add bacon, salt & pepper to taste.
- and cook until tender. About 20 minutes depending on the age of lentils.
- Once the lentils are tender toss the bacon and put lentils aside. Do not drain.
- In a separate pot heat the olive oil and brown the onions until they are clear.
- Add chopped chorizo and cook for about 5 minutes.
- Add cumin & paprika and mix in well.
- Add cooked rice and mix in well.
- Mix in the lentils & rice mix and cook for another 10 minutes stirring often.
- Serve in bowl with the garnish of choice.
Nutrition Facts : Calories 281.4, Fat 10.4, SaturatedFat 3.7, Cholesterol 21.2, Sodium 295.2, Carbohydrate 35.1, Fiber 4.2, Sugar 1.5, Protein 11.2
SPICY LENTILS WITH CHORIZO
From Cooking Light. Serving size: 1 cup lentil mixture and 1 tablespoon cheese. Per serving: 306 calories, 8.3 g fat, 20.1 g protein,39.6 g carb, 12.8 g fiber, 15 mg cholesterol.
Provided by ratherbeswimmin
Categories Lentil
Time 1h
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in a large pot over low heat.
- Add in onion and the next 4 ingredients; cook for 10 minutes or until tender, stirring often.
- Add broth and the next 5 ingredients; bring to a boil.
- Lower heat and simmer 30 minutes or until lentils are tender.
- Stir in salt.
- Ladle into individual bowls and sprinkle with parmesan cheese.
Nutrition Facts : Calories 311.3, Fat 8.3, SaturatedFat 3, Cholesterol 14.9, Sodium 600.6, Carbohydrate 40.9, Fiber 16.3, Sugar 3.7, Protein 18.9
LENTILS WITH CHORIZO
This is a quick, easy Mexican dinner. Serve with warm tortillas.
Provided by Sherbear1
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Time 50m
Yield 5
Number Of Ingredients 13
Steps:
- Rinse lentils; place in large pot. Pour enough water into the pot to cover the lentils by 2 inches; add the chicken bouillon cube to the pot. Bring to simmer; cook until lentils are just tender, about 20 minutes.
- While lentils are cooking, heat a large skillet over medium-high heat. Cook chorizo until brown, 10 to 15 minutes. Remove from pan. In the same pan, lightly fry bacon until cooked but still soft, about 5 minutes. Remove bacon, leaving drippings in pan. Chop bacon.
- Cook the tomato, tomatillo, onion, and garlic in the bacon fat until soft, about 5 minutes. Stir in the water and cilantro; transfer mixture to a blender. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the mixture moving before leaving it on to puree until smooth.
- Stir the pureed vegetables, cooked chorizo, cooked bacon, and cumin into the lentils and cooking water. Stir over medium heat until hot, about 5 minutes. Serve in bowls; top each bowl with a teaspoon of cotija cheese and a dollop of sour cream.
Nutrition Facts : Calories 528.3 calories, Carbohydrate 27.2 g, Cholesterol 67.9 mg, Fat 35.1 g, Fiber 9.6 g, Protein 26.5 g, SaturatedFat 12.8 g, Sodium 1078.2 mg, Sugar 3.4 g
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